JP2020092664A - Production method of meat, and analytical method of meat - Google Patents

Abstract

To provide a production method of meat for reducing over the entire meat, unevenness of a concentration of at least one kind selected from the group consisting of a sodium element, a chlorine element, and a chloride concentration converted from the sodium element and the chlorine element, and to provide an analytical method of meat.SOLUTION: A production method of meat includes: an injection step of injecting a first solution containing a sodium element or a chlorine element into a part of meat; an immersion step of immersing the meat into which the first solution is injected in a second solution containing a sodium element or a chlorine element; and a measurement step of measuring in a plurality of different areas of the meat by an X-ray fluorescence analysis device, a concentration of at least one kind selected from the group consisting of a concentration of the sodium element, a concentration of the chlorine element, and a chloride concentration converted from the concentration of the sodium element and/or the concentration of the chlorine element, in at least following stages (1) and (2): (1) after the injection step and before the immersion step; and (2) after the meat is taken out of immersion in the immersion step.SELECTED DRAWING: Figure 3

Description

The present invention relates to a method for producing meat and a method for analyzing meat.

The number of gourmets will increase in an environment where the standard of living of citizens is improved and abundant food is available. As with other ingredients, the average consumer's eyes to choose meat (commodity) represented by livestock and fish meat grows fat as the standard of living of the citizens rises. Can be said to be severe. For companies that manufacture and sell meat, the market is required to constantly pursue the development and provision of products that satisfy the tastes of consumers.

Up to now, in the production and sale of meat containing a relatively large amount of salt, the variation in the salt concentration within the meat of one individual has been empirically grasped and adjusted to some extent. The index of the salt concentration that can be contained in meat is related to various qualities including the finished state of processed or cooked meat or the taste of the meat.

The inventors of the present application have previously disclosed a technique for analyzing a salt concentration in low-salt salted fish meat using a scanning electron microscope-energy dispersive X-ray analyzer (SEM-EDS) analysis method (non-patent document). Reference 1). In addition, in the past, analysis results of a dispersion process of salt accompanying drying of salted fish meat by SEM-EDS analysis method have been disclosed (Non-Patent Document 2). In addition, a technique including a measurement step of measuring by SEM-EDS, which has been filed by a part of the applicant of the present application and licensed in Japan, is disclosed (Patent Document 1).

Patent No. 6360928

Sato, et al., 5, "A study on analysis technology of salt concentration in low-salt salted fish meat using SEM-EDS", Proc. of the 63rd Annual Meeting of Japan Society for Food Science and Technology, August 25, 2016, p93 Oizumi, 3 others, "Analysis of dispersion process of salt during drying of salted fish meat by SEM-EDS", Proc. of the 59th Annual Meeting of Japan Society for Food Science and Technology, August 30, 2012, p115

However, the variation of salt concentration in meat represented by livestock meat and fish meat greatly differs depending on the difference in the salt supply method to the meat and the storage method of the meat. Therefore, for example, meat that has been supplied with salt by simply immersing the meat in a salt solution, meat that has been supplied with salt by injecting saline into the meat using an injection needle, and needle that uses the injection needle. With meat in which salt was supplied by injecting salt water into the meat and then further immersing the meat in a salt solution, not only the variation in salt concentration at the time of supply but also the salt concentration after supply The situation of time variation of the variation is also completely different.

Therefore, if a certain salt supply method is adopted and salt concentration and variations in salt concentration are not analyzed including changes over time, the final product (meat) situation can be accurately grasped. Or it cannot be predicted. For example, when eating meat, if there are large variations in the salt concentration in the meat, the taste will be biased. Also, if the variation in salt concentration in the meat is shipped from the manufacturer in a state where the variation is large, the salt concentration in the meat tends to fluctuate with time even while being displayed in a supermarket, Alternatively, the fluctuation becomes large.

Therefore, if a scientific and quantitative method for producing meat and a method for analyzing meat to reduce variations in salt concentration throughout the meat can be found, it will greatly contribute to the development of the meat handling industry. .. Therefore, it is especially important for producers, persons involved in logistics, and consumers (consumers) to know quantitatively the variation in salt concentration that may affect the quality of meat and/or to suppress the variation. It can be said that this is a very serious concern in view of the recent situation in which "safety and security of food" is drawing attention.

INDUSTRIAL APPLICABILITY The present invention greatly contributes to the realization of a meat production method and a meat analysis method for reducing variations in salt concentration throughout the meat. In addition, a typical example of “salt” in the present application is at least one selected from the group of sodium element (Na), chlorine element (Cl), and a chloride consisting of the sodium element and the chlorine element. is there. Further, a typical example of the “salinity concentration” in the present application is the concentration of the sodium element, the concentration of the chlorine element, and the concentration of the sodium element and/or the chloride concentration converted from the concentration of the chlorine element. At least one concentration selected from the group.

The present inventor, based on the research and analysis so far, uses a saline solution using a plurality of injection needles rather than salt-supplied meat (typically, edible meat) simply by being immersed in a saline solution. The meat (typically edible meat) that is salt-supplied by performing a method of injecting into the meat (hereinafter referred to as “injection method” for convenience) and further immersing it in a salt solution is more preferable. It has been found that variations in salt concentration are easily reduced throughout the meat. Therefore, it is necessary to quantitatively grasp the so-called local salt concentration (including variation of the concentration) of a certain region of the meat (not limited to the injected region or the other region) and its temporal change. Therefore, I thought that it would be possible to more accurately grasp the variation in salt concentration that affects the quality of meat, and to predict the time until the variation in salt concentration would be sufficiently reduced, and therefore, I conducted an earnest research.

As a result, the present inventor adopted the injection method, and quantitatively grasped the time change of the measurement results by the fluorescent X-ray analysis method in a plurality of different regions in the meat, and thereby the variation in the salinity concentration was sufficient. It has been found that reduced meat (typically edible meat) can be produced. The present invention was created based on each of the above viewpoints.

One method for producing meat according to the present invention for achieving the above-mentioned technical effect is an injection step of injecting a first solution containing sodium element or chlorine element into a part of meat, and the first solution is injected. And a dipping step of immersing the meat in a second solution containing elemental sodium or elemental chlorine, the concentration of the elemental sodium described above, the concentration of elemental chlorine described above, and the sodium in a plurality of different regions of the meat. At least one concentration selected from the group of element concentration and/or chloride concentration converted from the concentration of the chlorine element is used at least in the following steps (1) and (2) And a measurement step of measuring by.
(1) After the pouring step and before the dipping step (2) After the meat is taken out from the dipping in the dipping step

According to this method for producing meat, it is possible to quantitatively grasp the salt concentration in a plurality of different regions in the meat and the variation in the salt concentration, including changes over time. Therefore, it is possible to know or predict the state in which the variation in salt concentration in meat is sufficiently reduced, based on the change in salt concentration in each region and the variation over time in the variation in salt concentration. Can be produced more reliably or more stably with a sufficiently reduced variation in. According to this method for producing meat, when eating the meat, it is possible to reduce the taste bias due to variations in the salt concentration in the meat, and for example, with the change with time during display in a supermarket. Fluctuations in salinity are less likely to occur or can be reduced.

In addition, one meat analysis method of the present invention is an injection step of injecting a first solution containing a sodium element or a chlorine element into a part of the meat, and the meat injected with the first solution Immersion step of immersing in a second solution containing chlorine element, and the concentration of the above-mentioned sodium element, the concentration of the above-mentioned chlorine element, and the concentration of the above-mentioned sodium element and/or the above-mentioned chlorine in a plurality of different regions of the meat A measurement step of measuring the concentration of at least one kind selected from the group of chloride concentrations converted from the concentration of elements by at least the following steps (1) and (2) with a fluorescent X-ray analyzer. Including.
(1) After the pouring step and before the dipping step (2) After the meat is taken out from the dipping in the dipping step

According to this meat analysis method, it is possible to quantitatively grasp the salinity concentration in a plurality of different regions in the meat, and the variation in the salinity concentration, including changes over time. Therefore, it is possible to know or predict the state in which the variation in the salt concentration in the meat is sufficiently reduced, based on the salt concentration in each region and the temporal change in the variation in the salt concentration.

By the way, in the measuring step in each of the above-mentioned inventions, for example, it is not necessary that the points measured in each of the above-mentioned steps (1) and (2) are exactly the same. Instead of "region". Further, even when the meats measured at the above-mentioned steps (1) and (2) are different from each other, this is one mode that can be adopted in each of the above-mentioned inventions.

According to one meat production method of the present invention and one meat analysis method of the present invention, the salinity concentration in a plurality of different regions in the meat and the variation in the salinity concentration are quantified including changes over time. Can be understood. Therefore, it is possible to know or predict the state in which the variation in the salt concentration in the meat is sufficiently reduced, based on the salt concentration in each region and the temporal change in the variation in the salt concentration.

FIG. 6 is a process diagram of a sample manufacturing process in the preliminary experiment of the first embodiment. It is a calibration curve of the Cl intensity obtained by the preliminary experiment of the first embodiment. FIG. 3 is a process step diagram showing a part of the method for producing fish meat or a part of the method for analyzing fish meat according to the first embodiment. It is a schematic diagram ((a) skin side, (b) body side) which shows an example of the state in which the fish was opened in 1st Embodiment. It is a figure which shows each area|region in fish meat in the measurement process of 1st Embodiment. It is a graph which shows the result of a taste sensory test in 1st Embodiment. Of the part A based on the total of two measurement steps, that is, the step after the injection step and before the immersion step in the second embodiment, and the step after the fish meat is taken out from the immersion in the immersion step 5 is a graph showing the change over time in the salinity concentration difference between the vicinity of skin (region X) and the central portion of region C (region Y). It is a processing-process figure which shows a part of manufacturing method of the livestock meat of 3rd Embodiment. It is a figure which shows an example of the meat (meat piece) of 3rd Embodiment, and shows each area|region in the meat (meat piece) in the measurement process of this embodiment. It is a graph which shows the result of the taste sensory test in 3rd Embodiment. It is a processing-process figure which shows a part of manufacturing method and analysis method of the livestock meat of 3rd Embodiment. Cl intensity (cps) of nine regions based on the measurement process of the step after the injection step and before the immersion step and the step after the meat was taken out of the immersion in the immersion step in the third embodiment. 7 is a graph showing the change over time in the variation of /mA). Concentrations of chlorine elements in nine regions based on the measurement steps of the step after the injection step and before the immersion step and the step after the meat was taken out of the immersion in the immersion step in the third embodiment. It is a graph which shows the time change of the variation of chloride concentration (%) converted from.

As an embodiment of the present invention, a method for producing fish meat and a method for analyzing fish meat will be described in detail with reference to the accompanying drawings. In addition, in the drawings, the elements of the present embodiment are not necessarily described in a mutually reduced scale.

<First Embodiment>
Hereinafter, the method for producing fish meat and the method for analyzing fish meat according to this embodiment will be described.

[Preliminary experiment (acquisition of calibration curve)]
First, the inventors of the present application obtained a calibration curve for carrying out the method for producing fish meat and the method for analyzing fish meat according to the present embodiment as a preliminary experiment.

Specifically, a sample for obtaining the calibration curve was prepared. FIG. 1 is a process drawing of a sample in a preliminary experiment of this embodiment.

First, after landing, an operation of thawing a frozen fish body (for example, salmon, hereinafter simply referred to as “fish”) with the head and internal organs removed is performed (step PS1). After that, the work of removing the fins (dorsal fins, etc.) of the fish is performed (step PS2). Note that, in step PS1 of the present embodiment, a fish that has been frozen with the head and internal organs removed after being landed is used, but the present embodiment is not limited to such a fish. For example, a fish frozen without removing the head and internal organs and a fish frozen with only the internal organs removed are also one aspect of this embodiment that can be adopted. In other words, fish that have been frozen with surrounding ice or other known cooling methods after landing, with or without heads or internal organs in the fish, can be fish for preliminary experiments.

After that, an operation of opening the fish (for example, an operation of opening the fish into three pieces) is performed (step PS3). After that, the internal organs and the like in the fish body are removed, and then the skin and bones are also removed (step PS4). Needless to say, the fish may be opened in two pieces instead of three pieces. Further, removing the internal organs and the like in step PS2 described above is another mode that can be adopted.

In the present embodiment, thereafter, the fish meat that has undergone the process of step PS4 described above is made into a fish meat paste by using a known pasting method (step PS5). After that, each salt water prepared by dissolving salt in water to have a plurality of different salt concentrations is mixed with the fish meat paste. As a result, each sample, which is a fish meat paste containing a plurality of salt water having different salt concentrations, is prepared (step PS6). In this embodiment, depending on the desired salt concentration, it is also possible to employ a sample having the desired salt concentration by directly contacting the fish meat paste with salt instead of salt water.

After that, a sample for a preliminary experiment is prepared by going through a freezing step (step PS7) that adopts a known freezing method.

In the present embodiment, the strength of sodium element (hereinafter also referred to as “Na strength”) and the strength of chlorine element (hereinafter also referred to as “Cl strength”) of a plurality of samples having different salinity concentrations produced by the above steps. ) (In each case, the unit is “cps/mA”) was measured by X-ray fluorescence analysis. The fluorescent X-ray analyzer of the present embodiment is a model XGT-7200AHT1 manufactured by Horiba, Ltd. As the salt concentration of the sample, a value obtained by using a coulometric titration method is adopted. In the present embodiment, a coulometric titrator manufactured by Toa DKK Co., Ltd. (model SAT-210) was used.

FIG. 2 is a calibration curve based on the chlorine element obtained by the preliminary experiment of the present embodiment. Note that FIG. 2 is a graph when the Cl intensity (cps/mA) is shown on the x-axis and the coulometric titration salt concentration (%) is shown on the y-axis. In this preliminary experiment, the number of points shown on the graph of FIG. 2 is the number of samples.

When a calibration curve was created based on FIG. 2, the mathematical formula represented by the following formula (F1) was obtained.
(Equation 1)
y=(2×10 ⁻⁹ )x ² +(2×10 ⁻⁶ )x+0.0043 (F1)

As described above, an example calibration curve can be obtained.

In the present embodiment, the intensity of chlorine element (in other words, “concentration of chlorine element”) is representatively adopted, but the acquisition target of the calibration curve in the present embodiment is not limited to chlorine element. For example, the strength of sodium element (in other words, “concentration of sodium element”), the strength of chlorine element (in other words, “concentration of chlorine element”), or the strength of sodium element and/or the strength of chlorine element. By adopting at least one concentration selected from the group of the concentration of chloride converted from the above as the acquisition target of the calibration curve, the same effect as this embodiment can be obtained.

For example, by measuring the intensity (hereinafter, also referred to as "Na intensity") (unit: cps/mA) of sodium element of a plurality of samples having different salinity concentrations by a fluorescent X-ray analysis method, coulometric titration salinity (% ) And Na intensity (cps/mA). In this embodiment, Cl intensity having a lower detection limit in the fluorescent X-ray analysis method is adopted.

[Method for producing fish meat and method for analyzing fish meat]
Next, in the method for producing fish meat and the method for analyzing fish meat according to the present embodiment, each processing step shown in FIG. 3 is responsible for a part of all steps in each method.

Specifically, as shown in FIG. 3, an operation of thawing a fish body that has been landed and frozen (for example, salmon, hereinafter also simply referred to as “fish”) is performed (step S1). After that, an operation for removing the fins (dorsal fins, etc.) of the fish is performed (step S2). Similar to step PS1 and step PS2 described above, also in step S1 and step S2, regardless of the presence or absence of head or internal organs in the fish body, the fish body is frozen after landing by surrounding ice or other known cooling method. However, the fish body of this embodiment can be used.

After that, the work of opening the fish is performed. In the present embodiment, as shown in FIGS. 4A and 4B, for example, a state in which two sheets are opened is formed (step S3). After that, the internal organs and the like in the fish body are removed, and then the work of adjusting the shape of the fish body is performed, whereby fish meat with skin is formed (step S4).

In the present embodiment, subsequently, salt water, more specifically, a salt water having a concentration of about 8% by mass (as a salt concentration) is formed by dissolving chloride containing sodium and chlorine elements in water (this embodiment). The "first solution" in the form is injected from the body side (the side shown in FIG. 4(b)) into the fish meat with skin by using a syringe that can be discharged from a plurality of needles and injected at the same time. (Injection step) is performed (step S5). In this injection step, injection work using a syringe is performed a plurality of times so as to inject as evenly as possible into different places in fish meat.

After the injection step was performed, the salt concentration (first salt concentration (also referred to as “first concentration”) in different regions of the fish meat was measured by fluorescent X-ray analysis as in the preliminary experiment described above. A measurement step of measuring is performed (V1 in FIG. 3). Prior to this measuring step, it is preferable to freeze-dry the fish meat using a commercially available freeze-vacuum drying device.

Further, in the measurement step of the present embodiment, under atmospheric pressure, the sensor area (about 0.36πmm ² ), the measurement area of about 62 mm×about 62 mm (for calibration curve) and about 45 mm×about 45 mm (measurement other than the calibration curve) (For use), the measurement time is about 1000 seconds, and the voltage is about 30 kV. In addition, in the example of this measurement process, the number of times of integration was 3.

The region adopted in the measurement step of the present embodiment is 9 pieces shown in FIG. 5 among the cut meats obtained by cutting the broken line portion shown by R in FIG. 4 (plurality of Rs are drawn in FIG. 4). Area. Specifically, three regions (from the body side to Z, Y, and X) are measured from the body side, which is the side where the injection is started, to the skin side in the injection process. In the present embodiment, “near the body” (region Z) means fish meat within a range of 1 cm or less from the end of the body, and “near the skin” (region X) indicates fish meat within a range of 1 cm or less from the skin. Say. In addition, the central portion (region Y, although not particularly limited, typically, a region having a depth of more than 1 cm and less than 2 cm from the end of the body in FIG. 5) is located approximately in the middle between the regions Z and X. Area.

Further, in the present embodiment, the salt concentration of the site A injected by the injection needle, the site B not injected, and the site C and the variation thereof are measured. More specifically, as shown in FIG. 5, the site C is a site A injected by an injection needle (more specifically, each site A when injected into different places for one fish meat). ) Farthest from. The site B is a site located approximately in the middle between the sites A and C.

In the present embodiment, in order to grasp the salt concentration of fish meat and its variation more accurately, the formula (in particular, F1) of the calibration curve obtained by the above preliminary experiment and the fish meat of the present embodiment were actually measured. By comparing with the data calculated from these values, the salinity concentration of the region in the fish meat was derived.

Table 1 shows the salinity concentration of fish meat and its variation obtained by the measurement process performed at the stage after the injection process of this embodiment was performed. In addition to Table 1, the salt concentration of any of Tables 2 and 3 described below is the Cl intensity obtained by measuring the measurement target region of the fish meat after each corresponding step, and the above-mentioned preliminary experiment is performed. It is the salinity concentration calculated by applying the formula of the calibration curve obtained by.

As shown in Table 1, in the stage after the injection step was performed, it was confirmed that the salt concentration at the site A was high and the salt concentration tended to decrease with distance from the site A.

It should be noted that the fish meat to be measured in the measurement step of the present embodiment does not need to be all the fish meat manufactured in the manufacturing lot to which the fish meat belongs. In other words, it is an aspect that can be adopted that the measurement step of the present embodiment is performed on a part of the fish meat of the production lot. It should be noted that the fact that the measurement step of the present embodiment is performed only on such a part of fish meat means that the production efficiency is improved, the production cost is reduced, and/or the produced fish meat is homogeneous. It is suitable from the viewpoint of enhancing the property.

In the present embodiment, after the injection step, skinned fish meat is formed by dissolving salt, more specifically a chloride consisting of elemental sodium and elemental chlorine, in water (as the concentration of salt) of about 8 mass. The immersion step (step S6) of immersing in the salt water (concentration of “second solution” in the present embodiment) of concentration is performed. In the immersion step of this embodiment, the immersion state for 10 hours or more is maintained. In the present embodiment, the first solution and the second solution are salt water having the same concentration, but it is also possible to use salt water having different concentrations (for example, several mass% to 25 mass% as the salt concentration). This is another mode that can be adopted. In addition, in the present embodiment, both the first solution and the second solution are salt water, but the first solution and/or the second solution in which another substance that does not affect the human body is additionally dissolved is used. This is also another aspect that can be adopted.

After the immersion step, that is, after the fish meat is taken out from the immersion in the immersion step, the salt concentration (second salt content) of a plurality of different regions of the fish meat is again measured by the fluorescent X-ray analysis method as described above. A measurement step of measuring the concentration (also referred to as “second concentration”) is performed (V2 in FIG. 3).

Table 2 shows the salinity concentration of fish meat obtained by the measurement process performed at the stage after the immersion process of the present embodiment and its variation.

As shown in Table 2, the salt concentration in the region Z increases regardless of the site. On the other hand, in the regions X and Y, it was confirmed that the variation in salt concentration was reduced and the uniformity was improved as compared with the stage after the implantation process was performed. It is considered that the increase in the salt concentration in the region Z is mainly a phenomenon that occurs because the region Z is located closest to the second solution in the dipping process.

In the present embodiment, after the immersion step, a storage step (step S7) of storing fish meat in a freezer (having a refrigerating function; the same applies hereinafter) is performed for a predetermined time. After that, the fish meat of this embodiment is manufactured after a freezing process (step S8) of the fish meat. In the present embodiment, in order to grasp the salt concentration of fish meat after the storage step and its variation, the same measurement step as described above was performed after the storage step (V3 in FIG. 3). Table 3 below shows the results of the measurement process after the storage process was performed for about 9 hours. Table 4 shows the results of the measurement process after the storage process for about 24 hours.

As shown in Tables 3 and 4, it can be seen that the variation in the salt concentration in the vicinity of the body (area Z) (the maximum difference between the portions A to C) is reduced as the storage time in the storage step is increased. In particular, it was confirmed that the value of the salt concentration at each site near the body (Z area) was significantly reduced as the storage time in the storage process became longer.

Specifically, the maximum difference between the vicinity of the body (zone Z) and the other zone (zone X or zone Z) in the second salt concentration after the immersion step was 12.35%, The maximum difference after the storage step shown in Table 3 was 5.59%, and the maximum difference after the storage step shown in Table 4 was 3.23%. Therefore, it is worth noting that the storage process achieves a high degree of homogenization of fish meat with respect to salinity. In addition, as shown in Table 4, variations in salt concentration (maximum between sites A to C) were observed in the vicinity of skin (area X), the vicinity of body (area Z), and the central portion (area Y). It can be seen that the difference) is reduced to 1% or less.

Further, in the first salt concentration, the second salt concentration, and the salt concentration after the storage step, the maximum difference between the salt concentrations of the portions A to C in each region (regions X, Y, and Z) (for example, the first salt concentration Focusing on the maximum difference A to C in the region X of 1.45%, one interesting finding is obtained. Specifically, the change in the maximum difference in the vicinity of the skin (region X) at each measurement (V1 to V3 in FIG. 3) is larger than the change in the maximum difference in other regions (region Y or region Z). It was confirmed to be small.

From the viewpoint of finding an index of variations in the salt concentration of the whole fish meat by measuring a part of the fish meat, the body side without the skin is the injection condition in the injection process (for example, injection of a needle). It is considered that it is not preferable as an index for knowing the state in which variations in salt concentration are suppressed depending on the depth. This is because, for example, it may be assumed that the salt concentration varies due to the dipping process, and thus the maximum difference may cause a large fluctuation. Therefore, examining the temporal change of the salt concentration in the vicinity of the skin (region X) can be an example that represents the variation in the salt concentration of the whole fish meat. Therefore, when fish meat is produced for the purpose of highly homogenizing the salt content, the salt concentration in the vicinity of the skin (region X) is examined as one of the representative values to determine the salt concentration over the entire meat. It is considered possible to realize the production of fish meat with reduced variation in

According to the method for producing fish meat and the method for analyzing fish meat of the present embodiment, it is possible to quantitatively grasp the salinity concentration in a plurality of different regions in the fish meat, and the variation in the salinity concentration, including their temporal changes. it can. Therefore, it is possible to know or predict the state in which the variation in salt concentration in fish meat has been sufficiently reduced, based on the change in salt concentration in each region and the variation over time in the variation in salt concentration. It is possible to produce fish meat with a sufficiently reduced variation.

In the present embodiment, as described above, after the injection step and before the immersion step, the step after the fish meat is taken out from the immersion in the immersion step, and the step after the storage step. Although the measurement process is performed three times in total, the present embodiment is not limited to an aspect in which only the measurement process is performed three times. For example, instead of the above-mentioned three times of measurement steps, after the injection step and before the immersion step, and after the immersion step (that is, after the fish meat is removed from the immersion in the immersion step), 1 hour It is another aspect that can be adopted that the measurement step is performed once or a plurality of times at a stage after ˜2 hours has elapsed and/or at a stage after 3 hours to 4 hours have elapsed after the immersion step. By performing the measurement process even in the above-mentioned stage, it is possible to more accurately grasp the salt concentration in a plurality of different regions in fish meat and the variation in the salt concentration, including their temporal changes. it can.

[Sensory test for taste]
The present inventors further conducted a sensory test for confirming that the high degree of homogenization of fish meat with respect to the salinity that can be achieved by the storage process of the present embodiment reflects the taste when actually eating the fish meat. I went.

Specifically, (A) after the injection step, (B) after the immersion step, (C) after the storage step for about 9 hours, and (D) for about 24 hours. After the storage process, four panelists (A) to (D) of four fish meats (salmon) of approximately the same size and the same freshness were evaluated by 8 panelists (4 points are the most delicious). ) To 1 point (feeling that it is not the most delicious). As described above, the larger the number, the more delicious the panelist felt. In addition, the panelists evaluated that the four test categories had different scores, in other words, they did not have the same score.

FIG. 6 is a graph showing the results of the taste sensory test. A on the horizontal axis shows the evaluation point of the fish meat after the injection step, B shows the evaluation point of the fish meat after the immersion step, and C shows after the storage step for about 9 hours. Shows the evaluation points of the fish meat, and D shows the evaluation points of the fish meat after the storage step of about 24 hours. Further, the average value of the evaluation scores in each of the stages A to D is represented as a bar graph on the vertical axis.

As shown in FIG. 6, in C and D in which the storage process was performed, the evaluation points were as high as 3 points or higher. Therefore, it was confirmed that the fish meat that has undergone the storage process and in which the variation in the salt concentration in the fish meat has been reduced becomes delicious in terms of taste.

<Second Embodiment>
The method for producing fish meat and the method for analyzing fish meat according to the present embodiment is the same as the method for producing fish meat and the method for analyzing fish meat according to the first embodiment, where the measurement step (V3 in FIG. 3) after the storage step is not performed. The procedure is the same as that of the first embodiment except that a prediction step described later is performed. Therefore, the description overlapping with the first embodiment can be omitted.

First, similar to the first embodiment, each step from step S1 to step S6 of FIG. 3 and the measurement step by the same fluorescent X-ray analysis method as that of the first embodiment after step S5 and step S6. Is done.

Here, the present inventor uses the method for producing fish meat and the method for analyzing fish meat according to the first embodiment, and particularly for the fish meat that has been subjected to the measurement step after the immersion step (step S6), in the following two areas. Attention was paid to (J1) and (K1). This is because the region (J1) below is characterized by being the region in which the salinity concentration becomes the earliest in time during the injection step, and the region (K1) below is the region in which the salinity is the most delayed. This is because it has a feature that it is a region that penetrates.
(J1) The vicinity of the skin of the part A (region X)
(K1) Central part of region C (region Y)

FIG. 7 is based on the above-described two measurement processes in the present embodiment, based on a total of two measurement processes, that is, a stage after the injection process and before the immersion process, and a stage after the fish meat is removed from the immersion process in the immersion process. It is a graph which shows the time change of the salt concentration difference between (J1) and (K1). In the example of FIG. 7, the measuring step was performed immediately after the injection step. Moreover, the result when the measuring step is performed after the immersion step is performed for 22 hours immediately after the measuring step is shown. In addition, the elapsed time after the injection process is shown on the horizontal axis. Further, the dotted line in the graph of FIG. 7 is a straight line connecting the respective plots showing the difference between the salt concentration value of (J1) and the salt concentration value of (K1) after the injection step and after the immersion step. In the case, it is a line for showing the intersection of the straight line and the horizontal axis (x axis).

As shown in FIG. 7, when the respective plots showing the difference between the salt concentration value of (J1) and the salt concentration value of (K1) after the injection step and after the immersion step are connected by a straight line, It can be seen that the intersection of the straight line and the horizontal axis (x-axis), that is, the point where the difference in salt concentration becomes 0 (zero), indicates about 35 hours. It can be seen that this value is equivalent to the fish meat at the stage of the storage step in which the variation in salt concentration was confirmed to be reduced by the measurement result by the fluorescent X-ray analysis method in the first embodiment. In addition, as described in the first embodiment, the time point of about 35 hours is located between C and D in the sensory test for taste, and thus it is shown that fish meat that is also favorable in taste can be produced.

Therefore, in the present embodiment, after the measurement process after step S6, by calculating the point where the difference in salt concentration (%) becomes 0 (zero) based on FIG. 7, the variation in salt concentration is reduced. It is shown that a prediction process of predicting the time point that has been performed can be realized. As a result, according to the present embodiment, it is possible to predict the change in the variation in salt content (more specifically, the time during which the variation is reduced) after the fish meat is taken out from the dipping in the dipping step. It is possible to more accurately produce fish meat having a sufficiently reduced concentration variation.

<Modification of Second Embodiment>
By the way, in the second embodiment, each plot showing the difference between the salt concentration value of (J1) and the salt concentration value of (K1) after the injection step and after the immersion step is connected by a straight line. In this case, by calculating the intersection of the straight line and the horizontal axis (x-axis) (that is, the time point when the difference in salt concentration becomes 0 (zero)), the variation in salt concentration in fish meat was sufficiently reduced. Although it is explained that it is possible to predict the state, even if the difference in salinity concentration is a point other than the point where the difference in salinity becomes 0 (zero) or a numerical range, A forecasting step of forecasting can be realized.

Specifically, for example, each plot showing the difference between the salt concentration value of (J1) and the salt concentration value of (K1) after the injection step and after the immersion step shown in the graph shown in FIG. Are connected by a straight line, the difference in salt concentration is within a predetermined range (for example, 1% or less (more preferably 0.5% or less, further preferably 0.1% or less)). By calculating the time zone within the range, the prediction step of predicting the time when the variation in the salt concentration is reduced can be realized. As a result, also in this modification, it is possible to predict the time after the fish meat is taken out from the dipping in the dipping step, so that the fish meat with a sufficiently reduced variation in salt concentration can be produced with higher accuracy. obtain.

<Modifications of First and Second Embodiments>
Further, in the first embodiment, the second embodiment, and the modification of the second embodiment, salmon is adopted as an example of the fish body and fish meat, but the example of the fish body and fish meat is limited to salmon. Not done. In the first embodiment, for example, even when edible fish meat such as yellowtail, mackerel, horse mackerel, red fish, cod, or other fish bodies and fish meat is adopted as a production target or an analysis target, At least a part of the effects of the first embodiment or the second embodiment can be achieved.

Further, in the first embodiment, the second embodiment, and the modified example of the second embodiment, the fish meat with skin is adopted, but the fish meat adopted in each of the above-described embodiments has the presence or absence of skin. It doesn't matter. In other words, even if the fish meat has no skin, the same or at least part of the effects of the above-described embodiments can be achieved. For example, when thick fish meat is adopted, even if it is not skinned during the injection process, the fish meat inside can play a role as a “wall” in place of skin, so to speak. An effect similar to that of can be achieved. Further, even when fish meat that is not thick is adopted, the same effect as described above can be obtained by adjusting the depth at which the injection needle is inserted in the injection step.

<Third Embodiment>
Next, the method for producing meat and the method for analyzing meat according to the present embodiment will be described.

In the method for producing livestock meat and the method for analyzing livestock meat according to the present embodiment, each processing step shown in FIG. 8 is responsible for a part of all steps in each method. FIG. 9 is a diagram showing the meat (meat piece) of the present embodiment and each region in the meat (meat piece) in the measurement step of the present embodiment described later.

[Meat production method]
First, a piece of pork (loin), which is an example of frozen commercial meat, is thawed (step S1). In this embodiment, the meat having a length of about 15 cm, a width of about 10 cm, and a thickness of about 15 cm was adopted. FIG. 9 shows an example of the meat in plan view. Therefore, the thickness of the meat perpendicular to the paper surface is not shown. In addition, even when the decompression process (step S1) in the present embodiment is not performed, the same effect as that of the present embodiment can be obtained.

Then, salt is formed in the livestock meat, more specifically, a chloride consisting of sodium element and chlorine element is dissolved in water to form salt water having a concentration of about 8% by mass (as the concentration of salt) (this embodiment). The "first solution" in the form is injected from the surface side (the side shown in FIG. 9) into the meat using a syringe capable of being discharged by a plurality of needles and injected at the same time (injection step). Is performed (step S2). In this pouring step, pouring work using a syringe is performed a plurality of times so that pouring is performed as uniformly as possible in different places in the livestock meat. Further, in the present embodiment, the side into which the injection needle is inserted among the two regions separated by the alternate long and short dash line KK in FIG. 9 is the measurement target. On the other hand, the meat (meat piece) inside the side different from the side into which the injection needle is inserted may serve as a “wall” in place of the skin of the first embodiment, so to speak. The position of the one-dot chain line KK can be appropriately changed depending on various conditions such as the quality of meat, the storage condition, and/or the external environment (temperature, humidity, etc.).

After the injection step, the meat was formed by dissolving salt, more specifically a chloride consisting of elemental sodium and elemental chlorine, in water (as the concentration of salt) of salt water (concentration of salt) The immersion step (step S3) of immersing in the “second solution” in the embodiment is performed. In the immersion step of this embodiment, the immersion state for 1 hour is maintained. In the present embodiment, the first solution and the second solution are salt water having the same concentration, but it is also possible to use salt water having different concentrations (for example, several mass% to 25 mass% as the salt concentration). This is another mode that can be adopted. In addition, in the present embodiment, both the first solution and the second solution are salt water, but the first solution and/or the second solution in which another substance that does not affect the human body is additionally dissolved is used. This is also another aspect that can be adopted.

After the immersion step, a storage step (step S4) of storing the meat in the freezer for a predetermined time is performed. After that, a freezing step of livestock meat (step S5) is performed.

[Sensory test for taste]
The present inventors conducted a sensory test for confirming that a high degree of homogenization of livestock meat with respect to a salt concentration that can be realized by the storage step of the present embodiment reflects the taste when the livestock meat is actually eaten. It was

Specifically, (E) after performing the injection step, (F) after the immersion step, and (G) after the storage step for about 22 hours after the immersion step, ~ (G) For each of the three types of meat of the same size and freshness (pork), eight panelists from three points (feeling the most delicious) to one point (feeling the least delicious) The score was evaluated according to the following three-stage evaluation. As described above, the larger the number, the more delicious the panelist felt. In addition, each panelist evaluated that each of the three test categories had a different score, that is, not the same score.

FIG. 10 is a graph showing the results of the taste sensory test in this embodiment. The abscissa E is the evaluation point of the meat after the injection process, the F is the evaluation point of the meat after the immersion process, and the G is after the storage process for about 22 hours. The evaluation points of the meat are shown below. In addition, the average value of the evaluation scores at each of the stages E to G is represented as a bar graph on the vertical axis.

As shown in FIG. 10, the meat meat (G) that has undergone the storage process has the highest evaluation score, the meat meat (F) that has undergone the dipping process has the second highest evaluation score, and the injection process has been performed. After that, the evaluation point of the meat (E) became the lowest value. Therefore, it was confirmed that the meat whose salt concentration varies due to the storage process is delicious in terms of taste.

<Manufacturing method and analysis method of livestock meat using fluorescent X-ray analysis>
Next, based on the above-mentioned sensory test results, the inventors of the present invention described the sensory test results and the analysis results obtained in the manufacturing method and the analysis method including the measurement step of measuring using the fluorescent X-ray analysis method. Were investigated for their correlation.

FIG. 11 is a process step diagram showing a part of the method for producing and analyzing livestock meat according to the present embodiment. By performing each process of FIG. 11, the meat of this embodiment can be manufactured.

In the present embodiment, after the injection process (V1 in FIG. 11), the dipping process (V2 in FIG. 11), and the storage process (V3 in FIG. 11), The same measurement process as in the first embodiment using the fluorescent X-ray analysis method was performed. Although not shown in the present embodiment, the meat to be measured is subjected to a freezing process before the measurement steps V1, V2, and V3 are performed. This is intended to suppress the influence of the change in the state of meat due to the passage of time in each measurement step as much as possible. Therefore, it does not mean that the measurement step does not function even when the freezing process is not performed.

More specifically, Na intensities (cps/mA) and Cl intensities (cps/mA) of a plurality of samples with different salinity concentrations produced by the respective steps shown in FIG. 11 were measured by a fluorescent X-ray analysis method. ..

Further, in the measurement step of the present embodiment, as in the first embodiment, under atmospheric pressure, the sensor area (about 0.36πmm ² ), the measurement area of about 62 mm × about 62 mm (for calibration curve) and about 45 mm. X about 45 mm (for measurement other than the calibration curve), the measurement time was about 1000 seconds, and the voltage was about 30 kV. In addition, in the example of this measurement process, the number of times of integration was 3.

The regions adopted in the measurement process of this embodiment are the nine regions shown in FIG. Specifically, three regions (N, M, L from the surface side) are measured from the surface side, which is the side where the injection is started in the injection step, to the inner side. In the present embodiment, “the vicinity of the surface” (region N) refers to livestock meat within a range of 1 cm or less from the surface of the meat, and “the inside of the meat (one-dot chain line KK side)” (region L) is one point. Meat within the range of 1 cm or less from the chain line KK. Further, the central portion (the region M, which is not particularly limited, is a region having a depth of more than 1 cm and less than 10 cm from the surface end of the meat in FIG. 9 as an example) is located approximately in the middle between the regions N and L. Area.

In addition, in the present embodiment, the salt concentration of the site P injected by the injection needle, the site Q not injected, and the site R and variations thereof are measured. More specifically, as shown in FIG. 9, the site R is a site P injected by an injection needle (more specifically, each site P when injected into different places for one meat). ) Farthest from. The site Q is a site located approximately in the middle between the site P and the site R.

In the present embodiment, in the measurement step after the injection step (V1 in FIG. 11), the salt concentration (first salt concentration (“first (Also referred to as “1 concentration”)) is performed (V1 in FIG. 8). Prior to this measurement step, it is preferable to freeze-dry the meat using a commercially available freeze-vacuum drying device. Table 5 below shows the results of the measurement process after the injection process was performed. In addition, in Table 5 and Tables 6 and 7 described later, the Cl intensity (cps/mA) is representatively shown as the numerical value of each region to be measured shown in FIG. 9 and converted from chlorine element. The chloride concentration (salt concentration) is shown in parentheses below. The chloride concentration can be calculated based on the concentration of sodium element and/or the concentration of chlorine element using the calibration curve for fish meat in the first embodiment.

As shown in Table 5, in the stage after the injection process is performed, as in the first embodiment, the salt concentration of the site P is high, and it is confirmed that the salt concentration tends to decrease with increasing distance from the site P. It was

In addition, in the measurement step after the immersion step (V2 in FIG. 11), after the meat is taken out from the immersion in the immersion step, it is again measured by the fluorescent X-ray analysis method in the same manner as described above. A measurement step of measuring the salt concentration (second salt concentration (also referred to as “second concentration”)) in a plurality of different regions is performed (V2 in FIG. 8). Table 6 below shows the results of the measurement steps corresponding to Table 5 after the 1 hour immersion step.

As shown in Table 6, it was confirmed that the variation in the salt concentration was reduced and the uniformity was significantly improved compared to the stage after the injection process was performed, regardless of the site. .. Interestingly, it can be said that the improvement of the salt concentration uniformity by this soaking process is superior to that of fish meat. Here, the mechanism that causes the difference between livestock meat and fish meat with respect to the homogenization of the salt concentration by the dipping step is not clear at present, but the present inventors believe that the difference in meat quality between fish meat and livestock meat has an effect. ing. Specifically, in the case of fish meat, the fact that the muscle fibers are finer and more delicate than that of livestock meat, and that it has a dense tissue structure, in particular, causes the above-mentioned difference regarding the uniformity of salt concentration due to the immersion process. It is thought that

Further, in the present embodiment, in order to grasp the salt concentration of livestock meat after the storage step and its variation, the same measurement step as described above was performed after the storage step (V3 in FIG. 11). Table 7 below is a result of the measurement process corresponding to Table 5 after the storage process was performed for about 22 hours.

As shown in Table 7, it was confirmed that the variation in the salt concentration was further reduced and the uniformity was further improved as compared with the stage after the immersion process was performed, regardless of the site. It was

In addition, from the results shown in Tables 5 to 7, the variation in the salinity concentration (the maximum difference between the sites P and R) is more significant in the stage after the immersion process than in the stage after the injection process. It was confirmed that the size was smaller and the size after the storage process was smaller than that after the immersion process.

Therefore, similar to fish meat, there is a correlation between the above-mentioned sensory test result and the analysis result obtained by the manufacturing method and the analysis method including the measuring step using the fluorescent X-ray analysis method in livestock meat as well. I was able to confirm.

As described above, the salt concentration in a plurality of different regions in the meat and the variation in the salt concentration are quantified, including changes over time, by the method for producing meat including the injection step, the dipping step, and the measurement step. It is possible to grasp the situation. As a result, it becomes possible to produce livestock meat in which variations in salt concentration are sufficiently reduced.

<Fourth Embodiment>
The method for producing livestock meat and the method for analyzing livestock meat according to this embodiment are the same as the method for producing livestock meat and the method for analyzing livestock meat according to the third embodiment, where the measurement step (V3 in FIG. 11) after the storage step is not performed. The third embodiment is the same as the third embodiment except that a prediction process described below is performed. Therefore, the description overlapping with the first embodiment or the third embodiment can be omitted.

First, similar to the third embodiment, after the steps S1 to S3 of FIG. 11 and the steps S2 (injection step) and S3 (immersion step), the same steps as those in the third embodiment are performed. A measurement step by a fluorescent X-ray analysis method is performed. In the present embodiment, in each measurement process, the measurement process was performed on nine regions shown in FIG. 9 (regions L, M, N in the three parts (P, Q, R)).

FIG. 12A shows the Cl intensities of nine regions based on the measurement process of the step after the injection step and before the immersion step and the step after the meat is taken out from the immersion in the immersion step in the present embodiment. It is a graph which shows the time change of the variation of (cps/mA). In addition, FIG. 12B shows the nine regions based on the measurement process of the stage after the pouring process and before the dipping process and the stage after the meat is taken out from the dipping in the dipping process in the present embodiment. It is a graph which shows the time change of the variation of chloride concentration (%) converted from the concentration of chlorine element. In each figure, the vertical axis represents the average value of the measurement results of the above-mentioned nine areas (the "overall average" in the figure) and the deviation of the measurement results of the nine areas (the "overall deviation" in the figure). ) And.

Here, in the example of FIG. 12A or FIG. 12B, the measurement step was performed immediately after the injection step. Moreover, the result when the measuring step is performed after the immersion step is performed for 1 hour immediately after the measuring step is shown. In addition, the elapsed time after the injection process is shown on the horizontal axis. Further, the dotted line in the graph of FIG. 12A or FIG. 12B is a line for showing the intersection of the straight line and the horizontal axis (x axis) when the time variation of the variation of the value of the Cl intensity or the salt concentration is connected by the straight line. (La1, La2).

As shown in FIG. 12A or FIG. 12B, when the time variation of the variation of the Cl intensity or the value of the salt concentration is connected by a straight line, the intersection of the straight line and the horizontal axis (x axis), that is, the variation of the Cl intensity or the salt concentration. It can be seen that the point at which 0 becomes 0 (zero) is in the range of 1.83 hours (in the case of FIG. 12B) to 5.75 hours (in the case of FIG. 12A). It can be seen that this value is equivalent to the livestock meat at the stage of the storage step, in which the variation in salt concentration was confirmed to be reduced by the measurement result by the fluorescent X-ray analysis method in the third embodiment.

By the way, the result indicated by the intersection of La1 or La2 and the horizontal axis (x axis) in FIG. 12A or FIG. 12B shows a very interesting result. This is because the meat obtained after the storage step for about 22 hours in the third embodiment had the most preferable result in the sensory test regarding the taste, but based on the result of FIG. 12A or 12B, the storage step This is because it is suggested that even if the storage time in (2) is about 2 hours (or less than 2 hours), it is possible to produce livestock meat in which variations in salt concentration are sufficiently reduced. In other words, the result indicated by the intersection of La1 or La2 and the horizontal axis (x axis) in FIG. 12A or FIG. 12B realizes the prediction of the time required to produce livestock meat in which variations in salt concentration are sufficiently reduced. You can

For example, based on FIG. 12B, when a formula was created by connecting the values based on the measurement results immediately after the injection process and immediately after the immersion process with a straight line, the formula shown in the following formula (F2) was obtained.
(Equation 2) y=-0.1596x+0.2926 (F2)

In the example of FIG. 12A or FIG. 12B, as reference data, a value (more specifically, Cl intensity or salt content) based on the measurement process (V3 in FIG. 11) after the storage process for about 22 hours is performed. Values based on variations in density and straight lines (Lb1, Lb2) parallel to the X axis are shown for these values.

Here, as another point of view, considering that the meat after the storage step of about 22 hours in the third embodiment was the most preferable result in the sensory test regarding the taste, the Cl strength difference or the salt concentration It can be said that even if the value based on the variation does not become 0 (zero), the meat having the salt concentration variation sufficiently reduced is realized. Therefore, based on the straight lines (Lb1 and Lb2) parallel to the X axis, which pass through the values obtained by the measurement process after the storage process for about 22 hours shown in the above-mentioned reference data, and the variation in the Cl intensity described above. By deriving the time point indicated by the intersection with the straight line (La1, La2) that connects the time variation of the value or the time variation of the value based on the variation of the salinity concentration, the livestock meat in which the variation of the salinity concentration is sufficiently reduced is produced. It can be said that it is possible to predict the shortest possible time for this.

Therefore, when the reference data is adopted, it can be seen that the range is from 1.25 hours (in the case of FIG. 12B) to approximately 3.40 hours (in the case of FIG. 12A). It can be seen that this value also corresponds to the meat at the stage of the storage step in which it was confirmed that the variation in salt concentration was reduced by the measurement result by the fluorescent X-ray analysis method in the third embodiment.

As described above, in the present embodiment, after the measurement process after step S3 (immersion process), for example, by calculating the following time points (T1) or (T2) based on FIG. 12A or 12B. , Shows that a prediction process for predicting the time when variations in salinity concentration are reduced can be realized.
(T1) Time point indicated by the intersection of the straight line La1 or La2 and (x-axis) (T2) Time point indicated by the intersection of the straight line La1 or La2 and the straight lines Lb1 and Lb2

As a result, according to the present embodiment, the predicting step makes it possible to predict the time until the variation in the salt concentration after the meat is extracted from the dipping in the dipping step is reduced. It is possible to more accurately produce livestock meat in which variations are sufficiently reduced.

[Sensory test for taste for confirmation]
The present inventors have adopted the time (typically, about 1.25 hours) required for producing livestock meat in which the variation in salt concentration is sufficiently reduced, which is predicted by the prediction process of the present embodiment. When it did, an additional sensory test for taste was performed. In the example of about 1.25 hours, the storage time after the dipping process is about 0.25 hours (about 15 minutes). In addition, livestock meat (pork) after the storage step of about 22 hours, which was the most preferable result in the sensory test for taste as described above, was adopted as a comparative example.

Specifically, for the meat (pork) subjected to the storage process for about 15 minutes after the dipping process and the meat (pork) as a comparative example subjected to the storage process for about 22 hours, nine panelists Scores were evaluated on a 5-point scale from 5 points (feeling the most delicious) to 1 point (feeling the least delicious). As described above, the larger the number, the more delicious the panelist felt. In addition, each panelist evaluated that each of the 5 test categories had a different score, in other words, not the same score.

As a result, there was almost no difference between the meat (pork) that had been stored for about 15 minutes after the soaking process and the meat (pork) of the above-mentioned comparative example. Therefore, it was confirmed that even if the meat (pork) was stored for about 15 minutes, the variation in salt concentration was reduced and the meat became delicious in taste. From this result, it is shown that the prediction step of the present embodiment can produce the meat with the variation in the salt concentration sufficiently reduced with higher accuracy.

<Modification of Fourth Embodiment>
By the way, in the fourth embodiment, the prediction step is performed by using the value based on the variation of the Cl strength or the salinity concentration, but an example of the index adopted in the prediction step is the Cl strength or the salinity concentration. It is not limited to the case of using the value based on the variation. For example, even when the value based on the variation in Na strength is used, the same effect as, or at least part of, the effect of the fourth embodiment can be achieved.

<Modifications of Third and Fourth Embodiments>
In addition, in the third embodiment, the fourth embodiment, and the modifications of the fourth embodiment, pork is adopted as an example of livestock meat, but the example of livestock meat is not limited to pork. In the third embodiment, for example, even when beef, chicken, horse meat, lamb, or goat meat, which is edible livestock, is adopted as a production target or an analysis target, At least a part of the effects of the embodiment or the fourth embodiment can be achieved.

<Modifications of First to Fourth Embodiments>
By the way, in each of the above-mentioned embodiments, in order to produce fish meat or livestock meat in which variations in salt concentration are sufficiently reduced, after the injection step and after the immersion step, a measurement step of measuring with a fluorescent X-ray analyzer However, it is also possible to adopt a method of producing fish meat or livestock meat in which the variation in salt concentration is sufficiently reduced, based on the fish meat or livestock meat that has been subjected to only the injection step without performing the dipping step. Is. More specifically, for fish meat or livestock meat that has been subjected to only the injection step without performing the dipping step, for example, immediately after the injection step and at least twice after a predetermined time has elapsed from the injection step, the first The measurement step of measuring with the X-ray fluorescence analyzer adopted in the fourth to fourth embodiments is performed. Those skilled in the art who have read the present specification can understand that at least two times of the measurement steps can be performed to produce fish meat or livestock meat in which variations in salt concentration are sufficiently reduced.

One method for producing meat and one method for analyzing meat according to the present invention is not limited to the food industry that seeks meat having a reduced variation in salt concentration over the entire meat represented by livestock meat or fish meat, and measures the salt concentration. From this point of view, it is also extremely useful in agriculture including a feed manure industry that uses feed fertilizer such as meat-and-bone meal that partially contains meat.

Claims (6)

An injection step of injecting a first solution containing elemental sodium or elemental chlorine into a part of the meat,
A dipping step of dipping the meat into which the first solution has been injected into a second solution containing elemental sodium or elemental chlorine;
At least selected from the group of the concentration of the sodium element, the concentration of the chlorine element, and the concentration of the sodium element and/or the chloride concentration converted from the concentration of the chlorine element in a plurality of different regions of the meat. A measuring step of measuring the concentration of one kind at least in the following steps (1) and (2) by a fluorescent X-ray analyzer:
Meat production method.
(1) After the pouring step and before the dipping step (2) After the meat is taken out from the dipping in the dipping step The region includes a portion of the meat that has been injected with the first solution and a portion of the meat that has not been injected with the first solution,
The method for producing meat according to claim 1. Further, based on the time change between the first concentration which is the concentration in the step (1) and the second concentration which is the concentration in the step (2), between the plurality of regions,
The concentration of the chlorine element, the concentration of the sodium element, or the difference in the chloride concentration, or
The concentration of the chlorine element, the concentration of the sodium element, or the variation of the chloride concentration is within a predetermined range, predicting the time after the meat is taken out from the dipping in the dipping step, a prediction step ,including,
The method for producing meat according to claim 1 or 2. An injection step of injecting a first solution containing elemental sodium or elemental chlorine into a part of the meat,
A dipping step of dipping the meat into which the first solution has been injected into a second solution containing elemental sodium or elemental chlorine;
At least selected from the group of the concentration of the sodium element, the concentration of the chlorine element, and the concentration of the sodium element and/or the chloride concentration converted from the concentration of the chlorine element in a plurality of different regions of the meat. A measuring step of measuring the concentration of one kind at least in the following steps (1) and (2) by a fluorescent X-ray analyzer:
How to analyze meat.
(1) After the pouring step and before the dipping step (2) After the meat is taken out from the dipping in the dipping step The region includes a portion of the meat that has been injected with the first solution and a portion of the meat that has not been injected with the first solution,
The meat analysis method according to claim 4. Further, based on the time change between the first concentration which is the concentration in the step (1) and the second concentration which is the concentration in the step (2), between the plurality of regions,
The concentration of the chlorine element, the concentration of the sodium element, or the difference in the chloride concentration, or
The concentration of the chlorine element, the concentration of the sodium element, or the variation of the chloride concentration is within a predetermined range, predicting the time after the meat is taken out from the dipping in the dipping step, a prediction step ,including,
The method for analyzing meat according to claim 4 or claim 5.